Careme Recipes

Ingredients

• Bone-in, skin-on chicken thighs 4 thighs (about 1.25–1.5 lb)
• Fennel bulb 1 large, sliced into 1/2-inch wedges (fronds reserved)
• Brussels sprouts (in-season) 10 oz, trimmed and halved
• Carrots (in-season) 2 medium, cut into 1/2-inch coins
• Lemon (in-season citrus) 1 (zest + juice); plus 1/2 lemon sliced into rounds (optional)
• Garlic 3 cloves, smashed
• Olive oil 2 1/2 tbsp
• Dijon mustard 1 tsp
• Honey 1 1/2 tsp
• Smoked paprika 1 tsp
• Kosher salt 1 tsp (plus more to taste)
• Black pepper 1/2 tsp
• Optional: Kalamata olives or capers 2 tbsp

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment or foil for easier cleanup.
2. Prep vegetables: slice 1 large fennel bulb into 1/2-inch wedges; trim and halve 10 oz Brussels sprouts; slice 2 carrots into 1/2-inch coins; smash 3 garlic cloves.
3. Make quick roast seasoning: in a small bowl, whisk 2 tbsp olive oil + zest and juice of 1 lemon + 1 tsp Dijon + 1 1/2 tsp honey + 1 tsp smoked paprika + 1 tsp kosher salt + 1/2 tsp black pepper.
4. Season chicken: pat 4 bone-in, skin-on thighs dry. Rub with about 1 tbsp of the lemon-mustard mixture, focusing on skin side.
5. Toss veg: on the sheet pan, toss fennel, Brussels sprouts, carrots, and smashed garlic with the remaining lemon-mustard mixture (add a splash more olive oil if the pan looks dry). Spread into an even layer.
6. Roast: nestle chicken thighs skin-side up on top of vegetables. Roast 30–40 minutes, until chicken hits 165°F in the thickest part and skin is crisp; stir vegetables once halfway through. If needed, broil 1–2 minutes to crisp skin (watch closely).
7. Finish and serve: optionally scatter 2 tbsp olives or capers over the hot pan. Chop and sprinkle reserved fennel fronds. Taste vegetables and add a pinch more salt and a squeeze of lemon if desired. Serve 2 thighs per person with plenty of veg and pan juices.

Ingredients

• Salmon fillets 2 fillets (5–6 oz each), skin-on or skinless
• White or brown rice 1/2 cup dry (makes ~1 1/2 cups cooked)
• Kale or Swiss chard (in-season) 1 bunch (about 8–10 oz), stems removed, leaves chopped
• Shallot or yellow onion 1 small, thinly sliced
• Fresh ginger 1 tbsp, finely grated
• Garlic 2 cloves, minced
• White miso 1 1/2 tbsp
• Soy sauce or tamari 1 tbsp
• Rice vinegar 1 tbsp
• Honey or maple syrup 2 tsp
• Sesame oil 1 tsp
• Neutral oil (avocado/canola) 1 1/2 tbsp
• Water or broth 2–3 tbsp (for greens)
• Optional garnish: toasted sesame seeds 1 tsp
• Optional garnish: scallions 1–2, thinly sliced

Instructions

1. Cook rice: rinse 1/2 cup dry rice. Cook with 1 cup water and a pinch of salt (stovetop or rice cooker) until tender, 18–35 minutes depending on rice type.
2. Make glaze: in a small bowl whisk 1 1/2 tbsp white miso + 1 tbsp soy sauce/tamari + 1 tbsp rice vinegar + 2 tsp honey/maple + 1 tsp sesame oil + 1 tbsp water to loosen. Stir in 1 tbsp grated ginger.
3. Sear salmon: pat 2 salmon fillets dry and lightly salt. Heat 1 tbsp neutral oil in a nonstick or well-seasoned skillet over medium-high. Cook salmon (skin-side down if skin-on) 3–4 minutes until nicely browned. Flip and cook 2 minutes.
4. Glaze: reduce heat to medium. Spoon the miso glaze over salmon and cook 1–2 minutes more, basting, until salmon is just cooked through (125–130°F for medium, 135°F+ for well done). Transfer salmon to a plate.
5. Sauté greens: in the same pan, add 1/2 tbsp neutral oil. Add 1 sliced shallot (or 1/2 small onion) and cook 1–2 minutes. Add 2 minced garlic cloves and the remaining ginger (if any) for 30 seconds.
6. Steam-sauté: add chopped kale/chard (8–10 oz) plus 2–3 tbsp water or broth. Cover 2 minutes, then uncover and toss until tender and glossy, 2–4 minutes. Taste and adjust with a tiny splash of soy or vinegar if needed.
7. Serve: divide cooked rice between two bowls, top with greens and salmon. Drizzle any remaining glaze from the pan over everything. Finish with 1 tsp sesame seeds and sliced scallions if using.

Ingredients

• Boneless skinless chicken thighs (or breasts) 12 oz (about 3–4 small thighs) or 2 small breasts
• Corn tortillas 6–8 small
• Green cabbage (in-season) 2 cups, finely shredded
• Radishes (in-season) 4–6, thinly sliced
• Cilantro 1/2 cup leaves, chopped
• Lime 2 (juice + wedges)
• Garlic 2 cloves, grated or minced
• Ground cumin 1 1/2 tsp
• Chili powder 1 tsp
• Dried oregano 1/2 tsp
• Olive oil 2 tbsp
• Mayonnaise or Greek yogurt 2 tbsp
• Honey 1 tsp
• Kosher salt 3/4 tsp (divided)
• Black pepper 1/2 tsp
• Optional: hot sauce to taste
• Optional: avocado 1, sliced

Instructions

1. Prep grill: heat grill to medium-high (about 450–500°F). Clean and oil grates.
2. Marinate chicken: in a bowl mix 12 oz chicken + 1 1/2 tbsp olive oil + juice of 1 lime + 2 minced garlic cloves + 1 1/2 tsp cumin + 1 tsp chili powder + 1/2 tsp oregano + 1/2 tsp kosher salt + 1/2 tsp black pepper. Let sit while you make slaw (10–15 minutes).
3. Make slaw: in a bowl whisk 2 tbsp mayo (or Greek yogurt) + juice of 1/2 lime + 1 tsp honey + 1/4 tsp kosher salt. Toss with 2 cups shredded cabbage + 4–6 sliced radishes + 1/2 cup chopped cilantro. Chill until serving.
4. Grill chicken: grill chicken 4–6 minutes per side (thighs) or 3–5 minutes per side (thin breasts) until nicely charred and 165°F internal. Rest 5 minutes, then slice.
5. Warm tortillas: warm 6–8 corn tortillas on the grill 15–30 seconds per side (or in a dry skillet).
6. Assemble: fill tortillas with sliced chicken, a big handful of cabbage-radish slaw, and extra lime wedges. Add hot sauce and sliced avocado if using.